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Makes six servings 1 pound raw Angus beef, shaved 2 tablespoons unsalted butter 1/4 teaspoon seasoned salt 1/2 teaspoon ground black pepper 8-ounce package cream cheese 1 cup (4 ounces) Wisconsin Provolone Cheese, grated 6-ounce container French-fried onions 1 French baguette, sliced thinly Assortment of peppers, such as hot cherry peppers, sweet-hot pepper rings or pepperoncini

Preheat oven to 350 degrees. Chop raw beef into 1/2-inch pieces, separating and loosening layers as much as possible. In large skillet over medium-high heat, melt butter. Add beef and cook, stirring, until beef is no longer pink. Add salt, pepper and cream cheese and stir until cheese is melted. Pour beef mixture into buttered 11-by-7-inch baking dish or 9-inch pie dish, and top with provolone cheese. Top cheese evenly with French-fried onions and bake 10 minutes or until topping is golden and cheese is melted and bubbly. Serve immediately with baguette slices and peppers. Tip: If shaved raw Angus beef is not available, substitute 1 pound raw London Broil, sliced very thin against the grain. Freeze the meat for 15 minutes prior to slicing.